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46 积分 2025-05-18 加入
Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation
2天前
已完结
Omega-3 long-chain polyunsaturated fatty acids: Metabolism and health implications
12天前
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Anti-inflammatory effects of omega 3 and omega 6 polyunsaturated fatty acids in cardiovascular disease and metabolic syndrome
12天前
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Pros and Cons of Long-Chain Omega-3 Polyunsaturated Fatty Acids in Cardiovascular Health
12天前
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Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease
12天前
已完结
Efficacy of Omega-3 Fatty Acid Supplements (Eicosapentaenoic Acid and Docosahexaenoic Acid) in the Secondary Prevention of Cardiovascular Disease
12天前
已完结
Fish Consumption, Omega-3 Fatty Acids, and Risk of Cardiovascular Disease
12天前
已完结
Effect of High-Dose Omega-3 Fatty Acids vs Corn Oil on Major Adverse Cardiovascular Events in Patients at High Cardiovascular Risk
12天前
已完结
Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability
13天前
已完结
Synergistic modification of sweet potato protein by ultrasound and succinylation: curcumin-loaded emulsion and application in meat products
13天前
已完结
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